S'more Cheesecake Please

One thing I'm always trying to do when I cook or bake is find things that can be loved by all.  In our house, cheesecake is adored by all of us!  The only exception is that s'mores isn't.  I am a huge fan of s'mores!  My dad isn't a fan of s'mores, but he loves a good char-burned marshmallow like I do.  My mother can't find the love in a good char-burned piece of marshmallow nor wants to combine it with chocolate and graham crackers.  The fact I haven't disowned them yet is amazing!  I kid mum and dad, you know I love you!  My life goal in the kitchen has been to find ways to incorporate s'mores into anything I can to find something they like.  And now, I've found the one!
This was my first time using a food processor, and let me tell you if you've never used one, it is so much fun!  It'll be loud and sound like you're going to break it, but no worries.  Your food will be pulverized in no time!  So for all you s'mores and cheesecake lovers, or those trying to convert overs to the dark side, here's the recipe:


Ingredients:

• 3 sleeves graham crackers squares
• 1/2 cup butter, melted
• 16 oz. cream cheese, softened
• 1/2 cup powdered sugar
• 2 tsp vanilla
• 2 cups marshmallows (about 24), softened
• 3 chocolate bars (I prefer Hershey's)

Directions:

1. Place graham crackers in a food processor and process until they're fine crumbs.
2. Place the melted butter in the food processor with the graham cracker crumbs and process again until combined.
3. Measure the bottom of a 9" pie pan with parchment paper and cut out a circle big enough to fit in the bottom of the pan.  Line the pan and pour the graham cracker mixture in.  
4. Spread evenly and press the crumbs down with a flat-bottomed glass to flatten the crust.  Put the crust in the freezer.
5. Soften the marshmallows by placing them into a microwave-safe bowl and microwave for 30-45 seconds.  
6. Place the cream cheese, powdered sugar, vanilla, and softened marshmallows in your food processor and process until smooth and creamy.
7. Remove the crust from the freezer and pour the filling onto the crust.  Spread evenly.
8. Place the chocolate bars in a microwave-safe bowl and microwave until melted, smooth, and creamy.  Do this in 30-second intervals and stir in between.  It should only take about 1 minute to melt it completely.
9. Pour the melted chocolate over the cheesecake filling and marble into the cheesecake mixture.  
• The marbling is my personal suggestion.  The original recipe says to pour on top of the cheesecake in a spiral pattern, but for me, the chocolate solidified into a version of the magic shell chocolate coating for ice cream, so I don't personally suggest this method.
10. Let chill in the refrigerator for about 30 minutes at least so that the cheesecake can sit before serving.

This cheesecake was so delicious!  Another thing I want to expand on though is lining the pan.  The original recipe suggests lining your pan with aluminum foil, which lining it with something is a good plan so that your crust doesn't stick to your pan; and no one wants a cheesecake without the crust.  If you want to use the aluminum foil, you can; but I suggest pulling it out of the pan to cut it.  I lined mine with aluminum foil and tried to cut it out without pulling it out of the pan.... oh my gosh, what a nightmare that was!  The benefit with the aluminum foil is that you can pull the cheesecake in and out of the pan as needed, but for someone like me ,(the lazy cook), that's too much work!  This is why I suggest lining the bottom of the pan with parchment paper instead so that you can leave it in the pan and have an easier time cutting it.

As always, this is my version.  The original recipe can be found here.  If you have questions, comments, or your own recipe recommendations/changes, leave a comment below.  I really hope that this can be enjoyed by all in your family as it was with my own, no matter the difference in taste buds.  Happy eating!